HEALTHY HOMEMADE HOLLANDAISE SAUCE – USING BUTTER INFUSED OLIVE OIL
If you have not mastered the five mother sauces, you really should. Each is so very simplistic and you have most likely made them without even realizing their were base sauces for most dishes. The classic sauce known for its place in breakfast is the hollandaise. Though considered to be one of the more difficult due to the blending of the ingredients, once mastered, this sauce is truly a delight for so many dishes.
One of our favorite dishes to pair with hollandaise sauce, other than Eggs Benedict, is our Salmon Croquettes. Crispy, light, and flaky with the tangy creaminess of this butter sauce is the perfect compliment. We have found though, that many people are unable to tolerate dairy and the deliciousness that is butter. So we were able to devise a beautiful dairy free option that is heart healthy and considered vegetarian – at least for the vegetarians who eat eggs. This recipe is an homage to my late grandmother who gifted me the most wonderful book of her own recipes, she started the book in the early 1980s and remains unfinished, but is teeming with love and history.
Using our Butter Olive Oil, we can attest this recipe is right there with the taste of real butter.
Healthy Hollandaise ingredients
- One Cup of Butter Infused Olive Oil
- 1/4 Cup Sour Cream (Greek Yogurt is okay too but may require more blending)
- 3 Egg Yolks
- 1 Tbsp Lemon Juice
We recommend using a double boiler over medium to medium low heat, depending on your cook-top or stove. If you do not have one, you can manufacture one using a glass or stainless bowl. Pour water into the sauce pan and place the bowl in the opening of the sauce pan where it rests comfortably. Slowly heat the oil in the pan so as not to cause smoking or burning, whisk in the sour cream to begin the blending. One by one, add in the egg yolks while continuing to whisk the ingredients. This is where the sauce may become difficult, so be sure to continue whisking the sauce. Once fully blended, add lemon juice and paprika to taste – we generally leave out the paprika.
